Filet Mignon with Mushrooms

Directions

Slice mushrooms and sauté in 3 tablespoon butter. Add flour and salt and pepper to taste.

Blend well. Stir in warm cream.

Keep well-heated, in a separate skillet, while you sauté the filets in hot butter for 2½ minutes per side (for rare).

Sauté bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.

Arrange bread slices in a ring on well-heated platter.

Top with the filets and arrange the mushroom sauce in the center.

Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.

Additional sauce can be passed separately.